Marinated Raw Tuna With Edamame Puree And Wonton Crisps

Recipe Ingredients

		Wonton Crisps
1/2 cup	118ml	Sesame oil
40		Wonton skins
		Edamame Puree
1		Frozen soy beans - (16 oz)
1 tablespoon	15ml	Wasabi powder or paste
1 teaspoon	5ml	Sea salt
1		Lemon - juiced
6 tablespoons	90ml	Water
2 tablespoons	30ml	Canola oil
		Marinated Tuna
1/2 cup	118ml	Low-sodium soy sauce
2 tablespoons	30ml	Sake
2 tablespoons	30ml	Light brown sugar
1 teaspoon	5ml	Red chili paste
		= (such as sambal)
1 lb	454g / 16oz	Sushi-quality tuna - cut 1/4" strips
		= (such as ahi, yellowfin or bluefin)
2 tablespoons	30ml	Sesame seeds - toasted, for garnish

Recipe Instructions

Preheat the oven 350 degrees.

Brush a couple of cookie sheets with sesame oil. Lay the wonton skins side by side in a single layer. Brush the surface of the wontons with sesame oil. Bake for 15 minutes until the wontons crisp up and the edges get golden. Using a spatula, remove the wonton crisps to a platter to let them cool.

Blanch the soy beans in boiling salted water for 5 minutes. Drain, then pinch the beans out of their pods and put them in a food processor. Add the wasabi, salt, lemon juice, and water. Puree to break up the soy beans. Pour in the canola oil and puree until smooth. Refrigerate.

Whisk together the soy sauce, sake, brown sugar and chili paste until the sugar dissolves. Arrange the sliced tuna in a single layer in a shallow dish. Pour the marinade over the tuna, cover and refrigerate for 20 minutes. Don't marinate the tuna any longer because it will start to "cook" and the texture will be mushy.

To put these little gems together, dollop a spoonful of the edamame puree on the wonton crisp then lay a slice of tuna on the top. Garnish with a sprinkle of toasted sesame seeds.

This recipe yields 40 pieces.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D59) - from the TV FOOD NETWORK

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